Chicken thighs and potatoes are a timeless dinner combination—and for good reason. This one-pan meal delivers juicy, golden chicken thighs paired with crispy, tender potatoes, all roasted in a lemon-herb marinade that infuses every bite with flavor. With just 10 ingredients and under 90 minutes from start to finish, it’s the kind of comforting, no-fuss recipe you’ll come back to week after week.
Whether you’re feeding a family or meal-prepping for the week, this dish is hearty, healthy-ish, and absolutely satisfying.
Table of Contents
Why You’ll Love This Recipe
- 🍗 Crispy skin, juicy meat: Bone-in, skin-on chicken thighs roast to perfection
- 🥔 Crispy golden potatoes: Roasted alongside the chicken in savory juices
- 🍋 Zesty marinade: Lemon, garlic, rosemary, and thyme bring brightness and warmth
- 🥘 One pan = easy cleanup: Everything cooks in the same dish
- 🧊 Meal-prep friendly: Stores well and reheats beautifully
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1½ lbs baby potatoes, halved
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh rosemary
- 1 tsp dried thyme
- 1 tsp paprika
- Salt and black pepper, to taste
- Lemon slices (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Make marinade: In a bowl, whisk olive oil, garlic, lemon juice, rosemary, thyme, paprika, salt, and pepper.
- Marinate chicken: Add chicken thighs to the bowl and coat thoroughly. Let marinate for at least 30 minutes (optional but flavorful).
- Prep potatoes: In another bowl, toss halved potatoes with a drizzle of olive oil, salt, and pepper.
- Assemble: Arrange chicken thighs skin-side up in a baking dish. Scatter potatoes around the chicken.
- Roast: Bake for 45–50 minutes, until chicken skin is crispy and internal temp reaches 165°F, and potatoes are golden and tender.
- Rest: Let the dish rest for 10 minutes before serving.
- Garnish: Add lemon slices and fresh parsley just before serving.
Recipe Details
- Prep Time: 30 minutes (including marinating)
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4
- Difficulty: Beginner-friendly
Nutrition Facts (Per Serving – Estimated)
- Calories: 450 kcal
- Protein: 32g
- Fat: 24g
- Carbs: 25g
- Sodium: 480mg
- Fiber: 3g
Tips & Variations
- Even crispier skin? Pat chicken dry before marinating.
- Add heat: Include a pinch of chili flakes or cayenne in the marinade.
- Veggie boost: Add carrots, parsnips, or Brussels sprouts during the last 20 minutes of roasting.
- Fresh herbs only? Sub dried rosemary (½ tsp) if needed.
- Double the batch: Great for meal prep or feeding a crowd.
Chicken Thighs and Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C).
- In a bowl, whisk olive oil, garlic, lemon juice, rosemary, thyme, paprika, salt, and pepper.
- Add chicken and toss to coat. Marinate 30 mins (optional).
- Toss potatoes with olive oil, salt, and pepper.
- Arrange chicken skin-side up in a baking dish. Scatter potatoes around.
- Bake 45–50 mins until chicken is cooked and skin is crispy.
- Rest 10 mins. Garnish with lemon slices and parsley. Serve.
Notes
– Reheat in oven to maintain crispness
– Add seasonal veggies for variety
FAQs
Can I use boneless chicken thighs?
Yes, but reduce the cook time by 10–15 minutes, and note that skinless thighs won’t get that signature crisp.
Do I need to marinate the chicken?
It’s optional, but even 30 minutes helps the flavors develop. You can also marinate overnight in the fridge.
How do I reheat leftovers?
For best results, reheat in the oven at 350°F for 10–15 minutes to regain that crispy skin.
Can I freeze this meal?
Yes—freeze cooked portions for up to 2 months. Thaw overnight and reheat in the oven.
Conclusion
This chicken thighs and potatoes recipe is pure comfort made simple. With its rich, savory marinade, crispy textures, and minimal hands-on time, it’s ideal for busy nights when you still want a hearty, homemade meal. Add this to your weekly rotation—you won’t regret it.